If you’ve ever wanted to make a charming, melt-in-your-mouth cookie that feels like a hug in dessert form, you’re going to love this Heart Sandwich Cookies with Dulce de Leche Recipe. These heart-shaped alfajores sandwich cookies filled with luscious dulce de leche aren’t just adorable—they’re incredibly tender and rich, with that perfect balance of sweetness and chewiness. When I first tried this recipe, I was hooked instantly, and I’m excited to share every detail with you so you can nail it right at home!
Why You’ll Love This Recipe
- Tender, Buttery Texture: Thanks to the cornstarch and butter combo, these cookies practically melt on your tongue.
- Irresistible Dulce de Leche Filling: The rich caramel filling is simply divine and easy to spread.
- Lovely Heart Shape: Perfect for gifting or celebrations that call for a little love on a plate.
- Easy to Customize: The recipe adapts well with your favorite fillings or coatings—make it your own!
Ingredients You’ll Need
The magic of these heart sandwich cookies lies in using simple, high-quality ingredients that come together to create that classic alfajor feel. Since the dough is delicate, picking fresh butter and good dulce de leche really boosts the overall flavor.
- All-purpose flour: The base of your cookie, giving structure without being too dense.
- Cornstarch: This is my secret weapon—it makes the cookies tender and delicate.
- Baking powder: Just a little to give the cookies a slight lift.
- Salt: Balances the sweetness and enhances the flavors.
- Unsalted butter: Softened but not melted—use good quality for the best taste.
- Granulated sugar: Sweetens without overpowering.
- Egg yolks: They enrich the dough for a smooth, rich texture.
- Pure vanilla extract: Adds warmth and depth to the cookie flavor.
- Dulce de leche: The star of the filling—store-bought works great, or homemade if you’re up for it.
- Desiccated coconut: For rolling the edges, giving a lovely texture contrast and visual appeal.
Variations
I love how versatile the Heart Sandwich Cookies with Dulce de Leche Recipe can be. Over time, I’ve played around with different fillings and toppings depending on the season or what I have on hand, and it’s always a crowd-pleaser.
- Chocolate Dip: One time, I dipped the cookies in melted dark chocolate instead of rolling the edges in coconut—total game changer if you want something extra indulgent.
- Nutty Twist: I crushed some toasted almonds and used them alongside or instead of coconut to add crunch and a nutty aroma.
- Gluten-Free Option: You can substitute all-purpose flour with a gluten-free blend; just watch the dough consistency as it might vary slightly.
- Fruit Jam Fillings: While dulce de leche is classic, if you want a fresher note, try raspberry or apricot jam for a lovely tart counterpoint.
How to Make Heart Sandwich Cookies with Dulce de Leche Recipe
Step 1: Mix the Dry Ingredients
Start by sifting together the all-purpose flour, cornstarch, baking powder, and salt. I’ve noticed that sifting really helps prevent lumps and gives your dough a lovely fine texture, which is key for these delicate cookies.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until they look fluffy and pale. This step takes about 3-5 minutes with an electric mixer. Don’t rush it—this is where your cookies get their soft crumb.
Step 3: Add Egg Yolks and Vanilla
Beat in the egg yolks one at a time, making sure each is well combined before adding the next. Then, stir in the vanilla extract to add a subtle, aromatic sweetness that just brightens the dough.
Step 4: Form the Dough
Gradually add the sifted dry ingredients to the wet mixture, mixing gently until the dough comes together. You want it soft but not sticky—using your hands for the last bit helps feel the right texture. If it’s too sticky, a quick sprinkle of flour does the trick.
Step 5: Chill the Dough
Divide the dough in half, wrap each portion tightly with plastic wrap, and chill in the fridge for at least an hour. I find this step crucial because chilled dough is easier to roll out, and the cookies hold their heart shape better during baking.
Step 6: Roll and Cut the Cookies
Preheat your oven to 350°F (175°C). Roll out one chilled dough portion between two sheets of parchment paper to about 1/4 inch thickness. Using a heart-shaped cookie cutter, cut out your cookies and place them spaced out on lined baking sheets. Keep the leftover dough chilled while you work with the second batch—it keeps things manageable.
Step 7: Bake to Perfection
Bake for 8 to 10 minutes, watching for a very subtle golden edge. These cookies should still look pale to stay tender. Overbaking turns them dry, so set a timer and test one if you’re unsure—when it’s firm enough but soft to touch, you’re spot on.
Step 8: Cool and Assemble
Let the cookies cool on the trays for a few minutes, then move them to a wire rack to cool completely. Once cool, spread a generous amount of dulce de leche on one cookie and sandwich with another. The dulce de leche shouldn’t be too runny, or it’ll slip out—room temperature works best.
Step 9: Finish with Coconut Coating
Roll the sandwich edges in desiccated coconut. This step not only adds texture but also keeps the dulce de leche from sticking to your fingers—such a fun little detail I discovered after my first messy batch!
Step 10: Let Them Set
Place your finished alfajores on a plate or tray and allow them to set for at least an hour. This chilling time lets the cookies soak up all those flavors and the coconut sticks just right. I usually make them a day ahead for the best taste!
Pro Tips for Making Heart Sandwich Cookies with Dulce de Leche Recipe
- Keep Dough Cool: Warm dough is sticky and hard to handle; chilling is essential for clean cookie shapes.
- Use Parchment Paper: Rolling dough between sheets makes cleanup easier and keeps the thickness even.
- Gentle Oven Watch: These cookies bake fast; keep an eye to avoid overbaking and losing that tender texture.
- Spread Dulce de Leche Gently: Use softened but not runny dulce de leche so it stays neatly inside the sandwich.
How to Serve Heart Sandwich Cookies with Dulce de Leche Recipe
Garnishes
I like to keep it simple and classic with desiccated coconut, but for special occasions, a light dusting of powdered sugar adds an elegant touch. Sometimes I drizzle a little melted chocolate on top for an extra decadent finish—never fails to wow guests!
Side Dishes
These cookies pair wonderfully with a cup of strong coffee or a rich hot chocolate. For brunch or an afternoon tea, I like to have fresh berries or a citrusy tart on the side—the tartness balances the sweet dulce de leche beautifully.
Creative Ways to Present
For Valentine’s Day or anniversaries, I’ve arranged these heart cookies in neat stacks wrapped with twine and small fresh flowers tucked in for a personal, handmade gift feel. You could also put them in pretty cellophane bags with a ribbon for a lovely party favor.
Make Ahead and Storage
Storing Leftovers
I keep leftover alfajores in an airtight container at room temperature. They stay fresh and soft for about 3-4 days, but in my house, they rarely last that long!
Freezing
These cookies freeze surprisingly well. I like to assemble and wrap them individually in plastic wrap and then place in a freezer-safe bag. When I want a treat, I just thaw them at room temperature for a couple of hours, and they taste almost as good as fresh.
Reheating
If you want to warm them up a bit, I pop the cookies in a low oven (about 300°F) for 5 minutes. It slightly softens the dulce de leche inside and perks up the cookie without drying it out.
FAQs
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Can I make dulce de leche from scratch for this recipe?
Absolutely! Homemade dulce de leche can add a wonderful, fresh flavor. You can make it by simmering sweetened condensed milk in a water bath for a few hours until it thickens and caramelizes. Just ensure it’s cooled to room temperature before spreading on your cookies.
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What if I don’t have cornstarch—can I skip it?
Cornstarch gives these cookies their signature tenderness, so I wouldn’t recommend skipping it entirely. If you can’t find cornstarch, arrowroot powder can be a substitute, but the texture might be a little different.
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Why are my cookies crumbly after baking?
Overbaking or not enough moisture in the dough can cause crumbliness. Make sure to bake just until edges are lightly golden and keep the dough well chilled before cutting. Also, ensure you cream the butter and sugar properly for a smooth dough.
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Can I use jam instead of dulce de leche?
Yes! Though it won’t be traditional alfajores, fruity jams like raspberry or strawberry provide a lovely tart contrast and make a tasty variation, especially if you prefer something less rich.
Final Thoughts
Making Heart Sandwich Cookies with Dulce de Leche Recipe feels like a little celebration every time. I love how these cookies bring people together with their gentle sweetness and that tender crumb. Whether you’re baking for a loved one, a special occasion, or just because you want a perfect homemade treat, this recipe really delivers on all fronts. Give it a try—you might just find your new favorite cookie to share and savor!
Print
Heart Sandwich Cookies with Dulce de Leche Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Argentinian
Description
Heart Alfajores are delicate, tender sandwich cookies filled with luscious dulce de leche and coated with desiccated coconut. Perfect for gifting or special occasions, these charming heart-shaped treats combine a buttery shortbread-like texture with sweet caramel filling, creating a melt-in-your-mouth experience.
Ingredients
Dry Ingredients
- 2 cups (250 g) All-purpose flour
- ½ cup (65 g) Cornstarch
- ½ tsp Baking powder
- ½ tsp Salt
Wet Ingredients
- 1 cup (227 g) Unsalted butter, softened
- ½ cup (100 g) Granulated sugar
- 3 large Egg yolks
- 1 tsp Pure vanilla extract
Filling and Coating
- 1 ½ cups (339 g) Dulce de leche (store-bought or homemade)
- ½ cup (40 g) Desiccated coconut
Instructions
- Dry ingredients: Sift together the all-purpose flour, cornstarch, baking powder, and salt in a small bowl to ensure they are well combined and aerated for a tender cookie texture.
- Wet ingredients: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until light and fluffy, then add the egg yolks one at a time, mixing well after each addition. Stir in the pure vanilla extract for flavor.
- Combine: Gradually add the dry ingredient mixture to the creamed butter mixture, stirring or kneading gently until a smooth dough forms.
- Chill: Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up the dough for easier handling and better rolling.
- Oven Preparation: Preheat your oven to 350°F (175°C, Gas Mark 4) and line two baking sheets with parchment paper to prevent sticking.
- Cut Cookies: Roll each chilled dough portion out into a ¼-inch thick rectangle between parchment sheets for easy handling. Using heart-shaped cookie cutters, cut the dough into heart shapes and place them spaced on the prepared baking sheets.
- Bake: Bake the cookies on the middle rack for 8 to 10 minutes until the edges just turn golden. Avoid overbaking to keep the cookies tender and pale.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Sandwich: Once cooled, spread a generous amount of dulce de leche onto the flat side of one cookie and sandwich it with another heart-shaped cookie.
- Coat: Roll the edges of the filled sandwich cookies in desiccated coconut to coat evenly, adding texture and flavor.
- Set: Place the finished alfajores on a tray or plate and let them set for at least one hour to allow the flavors to meld and the coconut to adhere firmly before serving.
Notes
- For best results, use quality dulce de leche, either homemade or store-bought, to achieve a rich caramel flavor.
- Chilling the dough is critical to maintain cookie shape and ensure a tender texture.
- Handle the dough gently and avoid overworking to keep cookies light rather than tough.
- If you don’t have desiccated coconut, finely grated coconut or finely chopped nuts can be used as alternatives for coating.
- Store finished alfajores in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
